Breakfast · Japanese · 5 min
Miso-Glazed Poached Branzino with Steamed Basmati and Wilted Arugula
- Calories
- 601
- Protein
- 47g
- Carbs
- 47g
- Fat
- 23g
Ingredients
- 114.9 g Filetti di branzino (skinless fillets)
- 108.9 g Basmati Rice
- 163.3 g Arugula, raw
- 68.0 g White Miso Paste
Method
- 01Rinse the basmati rice under cold water until the water runs clear. Bring to a boil in 280ml of water, then reduce to a low simmer, cover tightly, and cook for 15-18 minutes until tender and fluffy.
- 02While the rice cooks, prepare a shallow poaching liquid in a wide pan using 200ml of water and the white miso paste, whisking until smooth. Bring to a gentle, trembling simmer.
- 03Gently slide the branzino fillets into the miso liquid. Poach for 4-6 minutes, spooning the aromatic, shimmering broth over the fish until it is opaque and flakes easily with a fork.
- 04In the final minute, nestle the handful of arugula into the pan just until it wilts in the residual steam and miso infusion.
- 05Plate the branzino atop a generous mound of the fragrant steamed basmati. Drizzle with the remaining reduced miso poaching liquor from the pan, ensuring the wilted arugula is tucked alongside for a bright, peppery contrast. Serve immediately while the steam is still rising.
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